Last week’s storm has barely abated, but a new one has arrived in its wake. Sigh. When it rains it really pours. Good thing I had a yummy bento to cheer me up.
Chicken Teriyaki, Stir-fried Mushrooms and Bean sprouts.
Rice with, say it with me now, “FANCY FISHBALLS!” Heeheehee. I absolutely love those things. Not because they’re yummy, I mean, they taste like normal fishballs. But they’re so cute. Plus it cracks me up that the store I bought it from (SM) calls it…FANCY FISHBALLS!
(Ish my Miffy Box! Hurrah for Miffy!) Mint-Chocolate flavored wafer sticks, Andes Creme de Menthes, flower-shaped marshmallows, and sliced peaches. I took a page from mmmbento‘s book and put cling wrap around the peach container so I wouldn’t have to worry about the peach syrup leaking into my other snacks. And it worked. Hurrah for Cling Wrap!
Quick Chicken Teriyaki v. 31 July 2006
Makes 1-2 servings. Depends on how hungry you are.
1 boneless chicken breast
1 Tbsp Soy sauce
1 Tbsp Mirin
1 tsp Sugar
1 Tbsp Cooking oil
Mix Soy sauce, mirin and sugar. Pour it over the chicken breast and let it sit for at least 30 minutes. Drain the breast, making sure to reserve the marinade. Heat the oil, then brown the chicken, first on one side, then the other. Cover and let cook. When almost done, pour reserved marinade, and let it thicken into a glaze. Slice and serve.
Note: Adapted from Bento Boxes: Japanese Meals on the Go by Naomi Kijima.
Japanese-style Stir-fried Mushrooms & Bean Sprouts v. 31 July 2006
Makes 1-2 servings.
1/4 – 1/2 cup bean sprouts, washed and drained
2 pcs shiitake mushrooms, sliced
4 pcs button mushrooms, sliced
1/4 onion, chopped
1 tsp soy sauce
1 tsp mirin
1/2 tsp sugar
1/2 tsp cooking oil
Sautee onion in oil. When softened, add shiitake and button mushrooms. Add bean sprouts, and continue sauteeing for a few minutes. Mix soy sauce, mirin, and sugar. Pour soy mixture into vegetables, and cook until done.
Note: Original recipe / Experiment